Salt & Prepper

Preheat oven to 350°F. Poke several holes in the top of the sweet potato and roast until tender (about 1 hour). Remove skin when cooled. Cook pasta according to package instructions and set aside. Heat olive oil in a large pan over medium heat. Add garlic and cook until fragrant (about 1 minute). Add kale, 1/4 cup water, 1/2 tsp salt, and black pepper and cook, stirring frequently, until kale is wilted (5-7 minutes). Remove from heat. Melt butter in a saucepan over medium-low heat. Add flour and whisk constantly until butter and flour are well-combined and paste begins to brown. Whisk in milk and stir until sauce begins to thicken (3-5 minutes). Remove from heat and add cooked sweet potato. Blend using an immersion or traditional blender. Return saucepan to low heat and add cheeses, mustard powder, and remaining 1/2 tsp salt. Stir until cheese is completely melted and sauce is creamy. Season to taste. Return pan with kale to medium heat. Add cooked pasta and sweet potato cheese sauce. Stir until ingredients are combined and heated through. Season to taste.